Watermelon Margaritas
Guests will flip for these frozen watermelon margaritas that get additional sweetness and citrus flavor from Triple Sec, an orange-flavored liqueur.
Vegan
Vegan
Garlicky Collard Greens
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Golden Bowl
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Clayudas
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Soba Noodles with Vegetables and Miso- Mushroom Broth
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Couscous with Asparagus, Snow Peas and Radishes
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Kiwi-Melon Smoothie
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Fire and Ice Melon
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Seitan Piccata
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Spiced Kabocha Squash Soup
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Curried Potatoes
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Radicchio, Radish, and Fennel Salad
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Mango Salsa
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Watermelon Salad with Jalapeño and Lime
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Red Lentil Pecan Pate
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Mango and Pineapple Crumble
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Callaloo with Hot Pepper Vinegar
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Toasted Millet with Harissa and Sweet Potatoes
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Aglio, Olio, and Pepperoncino Pizza
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Marinara Pizza
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Baked Onion Rings
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Edamame Pâté Sandwiches
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Cumin-Spiked Popcorn
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Crispy Kale Leaves
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Lentils with Chickpeas and Couscous
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Potato & Chickpea Curry with Rice
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Tomato-Peach Spritzer
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Steamed Artichokes with Celery Salsa Verde
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Quinoa-Avocado Verrines
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Spring Vegetable Minestrone
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Asian Spinach Salad with Marinated Mushrooms
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Asian Noodles with Edamame in No Time
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Wild Rice, Shiitake, and Hijiki Salad
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Quinoa Fettuccine in Mushroom Broth with Truffle Oil
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Kimchi Stew
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Chili Con Tempeh
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Pita Quesadillas with Cilantro Hummus
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Spaghetti with Chunky Tomato Sauce
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Grilled Asparagus Vinaigrette
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Mayan Spiced Chocolate Pudding
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Creamy Carrot-Ginger Bisque
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Broiled Tofu and Steamed Mustard Greens with Spicy Mango Sauce
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Glazed Chocolate-Avocado Cupcakes
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Oyster Mushrooms Rockefeller
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Sweet Potato Wedges with Cider Reduction
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Chunky Artichoke and Chickpea Salad
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Chocolate Tofu Pudding
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Vietnamese Hot Pot
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Lavender Lemonade
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Nutty Snack Mix
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Mexican Rice
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Hoisin-glazed Tempeh with Green Beans and Cashews
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Mock Green Papaya Salad
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Soupe au Pistou
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Risotto with Asparagus and Peas
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Cheesy Polenta with Basil-Tomato Sauce
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Gingered Vegetable Tofu Stir-Fry
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Mediterranean Eggplant and Fennel Stew
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Indian Tea Sandwiches
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Roasted Carrots and Parsnips
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Red Cabbage Salad with Pears and Walnuts
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Tropical Fruit Sauté
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Garlicky Spinach Dip
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Papaya-Mint Sorbet
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Creamy Mushroom Soup
This recipe employs an old restaurant trick of using affordable fresh mushrooms, such as buttons and cremini, for the soup base, then stirring in premium mushrooms at the end.
Key Lime Pie
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Citrus Salad
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Garlic and Kale Soup
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Minestrone with Sun-Dried Tomatoes and White Beans
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Cream of Turnip Soup
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Haricots Verts Stir-Fry with Szechuan Pepper Salt
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Smoky Split Pea Soup
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No-Knead Swedish Cardamom Braid
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Tempeh and Potato Breakfast Patties
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Curried Tofu Scramble
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Cinnamon Heart Cookies
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Spinach, Blood Orange and Macadamia Nut Salad
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Oranges Givrées
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Orange Compote with Candied Orange Threads
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Tom Kha Tofu
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